re: You should really only flip your meat once

1.5 inch steaks (Ribeye or NY Strip usually)
Salt liberally and set out for 30 mins
Cast Iron skillet, high heat, few drops of oil
Steaks down for 1.5 mins, then drop heat to medium for another 1.5 mins
Flip and repeat. During last 30 seconds, spoon melted butter onto meat, add black pepper and a couple of rosemary sprigs
Flip meat once more to allow butter/seasoning to hit both sides
Remove from heat and place under foil tent for 5 mins to rest
Deglaze pan w/ wine or vinegar. Resulting gravy is for your potatoes
Enjoy